{"id":14116,"date":"2013-10-24T08:59:33","date_gmt":"2013-10-24T15:59:33","guid":{"rendered":"https:\/\/shescookin.com\/?p=14116"},"modified":"2017-03-06T16:09:54","modified_gmt":"2017-03-07T00:09:54","slug":"potato-desserts-why-not","status":"publish","type":"post","link":"https:\/\/shescookin.com\/potato-desserts-why-not\/","title":{"rendered":"Potato Desserts! Why Not?"},"content":{"rendered":"

\"Klondike<\/a><\/p>\n

Klondike Rose Raspberry Cheesecake<\/p>\n

Boldly go where no man has gone before. Explore new territories beyond baked, mashed and fried \u00a0potatoes – the humble potato has grown weary of being relegated to a side dish. Always a bridesmaid, never a bride, potatoes can play a leading role in your meals as well as a supporting role in many dishes, including desserts.<\/p>\n

As a guest of the Idaho Potato Commission for a Potato Harvest tour earlier this month, our group of food bloggers and chefs visited 4th generation Hoff Family Farms and dug potatoes in the fields with Lynn Wilcox of Floyd Wilcox & Sons.<\/p>\n

\"Idaho<\/a><\/p>\n

\"Digging<\/a>
\n\"Lynn<\/a><\/p>\n

Lynn Wilcox of Floyd Wilcox & Sons and two young ladies working off-loading equipment.<\/p>\n

Schools are closed for a week at the beginning of the potato harvest season, so farmers have the help they need.<\/p>\n

Trust me once you’ve been up close and personal with a shovel and the earth, seen and talked with the men and women behind the scenes, and learned about the state-of-the-art technology employed to sort, grade, and store millions of potatoes a year, you’ll never look at a potato the same way.<\/p>\n

\"Idaho<\/a><\/p>\n

\"Idaho<\/a><\/p>\n

The next day we visited\u00a0Potandon Produce<\/a>, a privately held, independent company owned by a group of managers, grower\/shippers, and other individuals and entities. They are a full-line (wholesale, retail and food service)\u00a0supplier of fresh potatoes and onions and own the\u00a0exclusive license rights to market their many varieties of potatoes and onions utilizing the Green Giant\u00ae Fresh brand in North America as well as new varieties of potatoes such as the Klondike Rose\u00ae\u00a0marketed under the name\u00a0Klondike Brand Potatoes<\/a>.
\n\"Potato<\/a><\/p>\n

You won’t find a specimen of this magnitude in the grocery store because gargantuan potatoes like this are sold to food service. Details.<\/p>\n

We tasted potatoes in their raw form, new varieties of potatoes like the Klondike Rose\u00ae\u00a0, Klondike Goldust\u00ae\u00a0 and Gourmet Medley\u00ae\u00a0fingerlings. From their test kitchen came Potato Croquettes, Potato Crust Pizza, Potato Frittata, and, most memorable to me, Raspberry Cheesecake made with riced Klondike Rose\u00ae potatoes mixed with cream cheese. Neither the taste nor texture were compromised and it was as deliciously rich and creamy as any cheesecake I’ve ever had. The cup of potatoes add nutrients and fiber and less fat to the cheesecake.<\/p>\n

\"25<\/a><\/p>\n

Potato Croquettes, Potato Crust Pizza, Purple Potato Frittata, and Klondike Rose Raspberry Cheesecake<\/p>\n

We learned about the selection process for new varieties and how long it takes to get them to market (10 years). We watched an interesting and informative presentation, participated in a lively Q & A discussion of topics with Quality Assurance Manager Jack Kelley, and tasted an amazing array of potato dishes cooked up in their corporate kitchen with an animated Chef Bryan Woolley describing each one and signing a Klondike Brands potato cookbook for each one of us to take home.<\/p>\n

 <\/p>\n

\"Klondike<\/a><\/p>\n

Let’s get to that recipe… P.S. \u00a0besides the Raspberry Cheesecake, we also had some amazing potato doughnuts and beignets with chipotle chocolate sauce, so stay tuned!<\/p>\n

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